Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Combine oil, water, bangus, garlic, ginger, peppercorns, and vinegar in a pan.
Add kamias, laurel, and sili.
Simmer until the fish is cooked and the sauce reduces.
Rinse the salmon head thoroughly under cold running water and scrub gently, paying extra attention to the gills if still attached. Remove any blood clots or dark bits, since these are usually the main source of a strong, fishy odor.
Yes, ask the fish vendor to remove the gills before you buy the salmon head, since the gills are the main source of the fishy smell. This saves a cleaning step at home and helps the final dish taste cleaner.
Kamias is a small, sour tropical fruit commonly used as a natural souring agent in Filipino dishes like paksiw and sinigang. It gives the salmon head stew a bright, tangy flavor that helps cut through the richness of the fish.
Yes, other fatty fish heads or cuts, such as bangus (milkfish), maya-maya, or tuna belly, all work well in paksiw. The cooking time may vary slightly depending on the size and thickness of the fish pieces you choose to use.
Yes, green mango, batwan, or a splash of extra white vinegar can substitute for kamias, though the flavor will shift slightly. Add whichever souring agent gradually and taste as you go, since each brings a different level of tartness.